Phenotypic and Genetic Characterization of the Cheese Ripening Yeast Geotrichum candidum-Reference-Cited by-同舟云学术

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Phenotypic and Genetic Characterization of the Cheese Ripening Yeast Geotrichum candidum

Published:2020-05-07 Issue: Volume:11 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Perkins Vincent,Vignola Stéphanie,Lessard Marie-Hélène,Plante Pier-Luc,Corbeil Jacques,Dugat-Bony Eric,Frenette Michel,Labrie Steve

Funder

Natural Sciences and Engineering Research Council of Canada

Fonds de Recherche du Québec - Nature et Technologies

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference77 articles.

1. Indices of multilocus linkage disequilibrium.;Agapow;Mol. Ecol. Notes,2001

2. Ribosomal DNA polymorphisms in the yeast Geotrichum candidum.;Alper;Fungal Biol.,2011

3. Genetic diversity of dairy Geotrichum candidum strains revealed by multilocus sequence typing.;Alper;Appl. Microbiol. Biotechnol.,2013

4. Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening.;Arfi;Int. Dairy J.,2005

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